Vegan Crab Cakes
These vegan Crab Cakes are quick and easy to make. I've added all the typical ingredients for a fishy flavor: nori, dill, lemon juice, and capers to a hearty base of artichokes and chickpeas. Delicious!
Servings 5 crab cakes
Calories 120kcal
Ingredients
- ½ cup canned artichokes in brine rinsed and drained
- 1 cup canned chickpeas rinsed and drained
- 2 tablespoons fresh dill + more to add on top
- ¾ teaspoon salt divided
- 1 tablespoon capers
- 1 teaspoon lemon juice
- 1 tablespoon crushed nori
- 3 tablespoons all-purpose flour
- ½ cup panko flakes
- 1 pinch turmeric
- 1 tablespoon canola oil
- 5 teaspoons vegan mayonnaise
Instructions
- Add the artichokes, chickpeas, dill, ½ teaspoon of salt, capers, lemon juice, and crushed nori in a food processor and pulse. Add the all-purpose flour and pulse again.
- In a bowl, add the panko flakes, ¼ teaspoon of salt, and a pinch of turmeric. Combine.
- Shape the crab cakes into patties and carefully dip all sides in the panko flakes.
- Heat a pan with the canola oil and bring it to medium heat. Add in the crab cakes and let them cook for 5 minutes on each side or until golden and crispy.
- Serve with a dollop of vegan mayo and more fresh dill on top.
Nutrition
Calories: 120kcal | Carbohydrates: 13g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 552mg | Potassium: 71mg | Fiber: 2g | Sugar: 1g | Vitamin A: 72IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg